Category: FOOD

Charleston (SC) Restaurant week, NOW through January 22, 2012!

On By Barbara StroudIn FOODLeave a comment
Image: CharlestonRestaurantAssociation.com/

I have heard so many wonderful things about Charleston Restaurant Week in Charleston, SC. Sorry I am late in posting this… The link to Charleston Restaurant Week from the Charleston Restaurant Association’s website is fantastic… it shows the price for each restaurant (some are 3 courses for $20, 3 courses for $30 and 3 courses for $40, some vary a bit, but it shows the price AND THE MENU FOR EACH RESTAURANT… OH how I love a menu!). These prices may not seem ultra cheap, but these restaurants aren’t cheap. They’re fantastic, beautiful, well known restaurants that for a few weeks each year offer a limited menu for a lesser price, so that everyone can experience these restaurants at a reduced cost. Click HERE for the link that shows restaurants/menu’s etc. – a blip from their site:

CHARLESTON RESTAURANT WEEK JANUARY 12- 22, 2012

Mark your calendars! The dates for the next installment of Charleston Restaurant Week are January 12 – 22, 2012. The event is part of Restaurant Week South Carolina sponsored by the South Carolina Hospitality Association.  Charleston Restaurant Week, executed by the Charleston Restaurant Association (CRA), is one of the most highly anticipated culinary events in the Charleston area.

It is an opportunity to enjoy the world-renowned cuisine of the Lowcountry as participating restaurants offer prix fixe menus consisting of three items for one price. 3 items for $20, $30 or $40. View all restaurants participating and their Restaurant Week menus below. Bon Appetit!

Catch you back here tomorrow!

Healthy whole grain “snack” that is addictive it’s so good! That’s Popcorn Indiana!

On By Barbara StroudIn FOODLeave a comment
Image: PopcornIndiana.com

Ok, so it’s not the cheapest popcorn you’ll ever find, but it is one of the very best out there. I grew up eating popcorn, so I’m somewhat of an expert on this subject. When you need a snack, that should be more healthy than not… what comes to mind? Carrot stick? Nope… POPCORN! Not from the movie theater but from your local store. It’s the popcorn in the red bag, it’s delicious, it’s PERFECT. If you haven’t tried it I highly suggest that you do, you won’t believe how good it is. Crunchy and perfectly salted, I like the “Touch of Sea Salt” but they have many varieties, that’s just my personal favorite! So if you’re craving something… give it a whirl!

Catch you back here tomorrow!

Recipe for a crowd… Chicken Sausage Jambalaya with Shrimp!

On By Barbara StroudIn FOOD, HEALTH, Recipe1 Comment
Image: WholeFoodsMarket.com

A few years ago I ran across this fantastic recipe at Whole Foods…Chicken Sausage Jambalaya with Shrimp. It made a good bit and it was TASTY with a capital “T”! If you’re having a group over for New Year’s Day, this might want to be something you consider?? Here ya go…

CHICKEN SAUSAGE JAMBALAYA WITH SHRIMP

Serves 12

This one-pot meal is great for feeding a crowd of friends.

Ingredients

2 tablespoons safflower oil, divided
2 (12-ounce) packages pre-cooked spicy Italian chicken sausage, sliced diagonally
2 celery stalks, chopped
1 green bell pepper, chopped
1 large onion, diced
6 garlic cloves, chopped
1 (28-ounce) can diced tomatoes
4 cups low-sodium chicken broth
1 1/2 cups water
2 1/4 cups long-grain brown rice
1 1/2 teaspoons dried thyme
1 teaspoon salt, or to taste
3/4 teaspoon cayenne, or to taste
1 (1-pound) bag frozen okra
1 (1-pound) bag frozen Whole Catch® Tail-On, Peeled & Deveined, 41/50 Cooked Shrimp
Hot sauce for serving

Method

In a large pot, heat 1 tablespoon oil over high heat. Add sausage and cook until lightly browned. Remove from pot and set aside. Add remaining oil, celery, bell pepper, onion and garlic. Cook until softened. Stir in tomatoes, broth, water, rice, thyme, salt and cayenne. Bring to a boil, cover and simmer 35 minutes, stirring now and then. Add frozen okra and reserved sausage. Cook, uncovered, stirring frequently, until rice is tender, 10 to 15 minutes. Add frozen shrimp and continue cooking until heated through. Taste and season with more salt or cayenne if desired. Serve with hot sauce.

Nutrition

Per serving: 320 calories (90 from fat), 10g total fat, 4g saturated fat, 90mg cholesterol, 460mg sodium, 34g total carbohydrate (4g dietary fiber, 4g sugar), 23g protein

THE world’s best Christmas cookies (and most beautiful!)

On By Barbara StroudIn FOOD, Recipe3 Comments

I don’t lie when I say these are the best tasting cookies ever! These have been a ‘tradition’ in our family since we were little kids… and we make them every year… they make beautiful cookies to hand out as gifts to neighbors and friends. If you’re going to do that then you need to (at least) double the recipe, this makes a fair amount depending upon the size of your cookie cutters…

I featured this recipe back in February as Valentine’s Day cookies… but the recipe came out of a magazine many years ago (1960’s) in an article about the best Christmas cookies… Here’s the recipe…

CHRISTMAS BUTTER COOKIES

Sift 2 3/4 cups of flour, 1 teaspoon baking powder and 1/2 teaspoon of salt.

In mixer bowl add 3/4 cup soft butter, 1 cup sugar, 2 eggs, 1 teaspoon vanilla.

Beat until fluffy and light. Slowly beat in flour mixture. CHILL ONE HOUR.

Flour your work surface and roll out dough. Use cookie cutters to cut into desired shapes.

Place on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes.

YIELD: 4 dozen (IF you don’t eat the dough… good luck to ya!)

FROSTING

Mix 1/4 cup butter, 4 cups (1 box) confectioner’s sugar, 1/4 cup scalded cream and 1 teaspoon vanilla. Blend until smooth. Scoop into separate bowls and add food coloring (hint: yellow and blue mixed makes an awesome ‘grinch’ green). Scoop colored frosting into Ziplock bag (I use freezer) and snip a little off the corner. Squeeze onto cookie to decorate! If you need the frosting thinned a bit more, I have great luck just using light cream, add a little at a time until it will easily come out of the bag to decorate.

Fred's end of the cookie lineup, LOTS of frosting, his are the ones everyone wants to eat!
The fun part is the decorating!

Catch you back here tomorrow!!

Med Pasta (shrimp, feta, spinach pasta, artichokes) so good it’ll make your eyes roll back in your head!

On By Barbara StroudIn FOOD, Recipe7 Comments

Med Pasta with Shrimp

My husband and I made THE BEST pasta dish the other night… it came together and it was OUTSTANDING… quick and easy too! We used spinach spaghetti (Whole Foods), you can use fresh spinach pasta, spinach linguine, or I’m sure regular pasta will do just fine… keep in mind there is also the quinoa pasta available… might be tasty? We’ve made this several times and we get between 1/2-3/4# fresh large shrimp. Frozen shrimp will work just fine. Just run them under cold water to thaw. I’ve used both frozen and canned artichokes, both work fine, as long as they’re thawed/drained. The feta and olives add the perfect touch. I made it for the two of us, adapt the recipe below to suite your needs, add anything else that sounds good to you! Hint: I often will buy some of the veggies (red onion and red pepper) at the salad bar or the bulk veggies cut up at Whole Foods if I know I don’t need the entire pepper/onion… Last time I think the red onion/red pepper was sixty five cents!

Click HERE to print just the recipe…

MED PASTA – serves 2

Spinach Spaghetti (or any pasta, spinach is especially good in this recipe)

Olive oil for sautéing

1/2- 3/4 lb. shrimp (I bought fresh, large, deveined shrimp)

Red pepper (about 1/4 of a pepper)

1-2 cloves of garlic, minced

1/4 red onion, chopped

Artichokes, chopped small (I used either one can, or about 8-9 frozen and thawed artichokes) – drain in either case…

Feta (a few spoonfuls for each plate)

Kalamata Olives (a spoonful for each plate)

S&P

Splash of white wine or pasta water

I used a stir fry pan, I heated some olive oil (about 1/2-1 tablespoon, add more if you need it), once the oil got hot and was dancing around I added the shrimp and cooked until pink and they were done, about 3 minutes, then add a few cloves of minced garlic, cook this for one minute. Holy cow does that ever smell good! Then put this shrimp/garlic mixture into a bowl while you do the next step… (Make sure your shrimp is done, but not OVER done… when shrimp turns pink and opaque, or you see the ends curl up, that means its done)…

Add a little more olive oil to your pan (1/2-1 tablespoon), when hot, sauté the onions and red pepper. When onions start getting translucent add the artichokes and cook for a few minutes (until hot), and add the shrimp back in. Now I have brown bits stuck to the bottom of the pan (yippee), time to deglaze the pan. I used a little white wine, but you can use water, broth, etc. Literally a few tablespoons, just enough to be able to stir the brown goodness stuck to the bottom of the pan and turn it into heavenly taste for the pasta dish… Add the cooked and drained spinach pasta to the veggies. Toss to coat, add more olive oil if necessary. Using tongs (to pick up all the little veggie pieces) put some of this fabulous mixture on a plate (we use a low rim soup bowl that works perfectly as a small pasta bowl). Sprinkle feta and olives on top. Grind a little pepper and you’re ready to go!

Your eyes just rolled back in your head didn’t they? Too good! Catch you back here tomorrow!

Holiday Hint: Edy’s Peppermint ice cream… Too good!

On By Barbara StroudIn FOOD2 Comments
Image: Edys.com

I found a treasure for you to try… Last year we got hooked on peppermint ice cream around the holidays, we got the store brand from both Whole Foods and EarthFare, both were delicious… so we were on the lookout this year, and nothing! No peppermint ice cream for the holidays?? Hmmmm… Well Fred found it at Harris Teeter, Edy’s brand, in both regular and light. We had the light and it is TOO GOOD. Very refreshing after dinner…  It’s a limited edition flavor, so get it while the gettin’s good! It’s got candy canes pieces crushed up in it… Just a little scoop is all you need to be completely satisfied!

Enjoy and I’ll catch you back here tomorrow!

How to make a perfect soft boiled egg…

On By Barbara StroudIn FOOD, Recipe7 Comments
The perfect soft boiled egg...

I love a perfectly cooked soft boiled egg. It tastes much like a fried egg without any added fat… I put mine on wheat or sourdough toast. Eggs are good for you, they provide good protein. They’re perfect for breakfast, lunch OR dinner… It’s our “go to” dinner when we’re in a hurry… (sorry Fred!). I like my yolks running and the whites cooked… if that’s the way you like your eggs, it may take a time or two to get it exactly right with your stove, etc., but it is such an easy method… it’s worth a try…

Fill a sauce pan with water that would cover your eggs by about 2″, you want to do this to keep the water hot enough after it comes to a boil and you add cold eggs…

Once the water is boiling, add the eggs, and set a timer for 6 minutes. Now this is the tricky part. Depending upon how cold your eggs are will change the time somewhat. If about 37 degrees it should take about 6 minutes. If you leave them out on the counter for a while, then it will take less time. What I did was took eggs out of the fridge, added to boiling water, and set the timer for 5 minutes the first time (whites too runny), then 5 minutes 30 seconds, whites almost perfect but a little runny, so it was probably 5 minutes 45 seconds – 6 minutes and it was just right… crack them open with a knife and gently scoop the egg out with a spoon (as shown above left). I like to mush around (as shown above right), S&P and ENJOY!

Catch you back here tomorrow!

Quick and delicious! Basil Shrimp with Feta and Orzo by Cooking Light magazine…

On By Barbara StroudIn FOOD, RecipeLeave a comment
Image: MyRecipes.com

I’m sharing with you a great recipe from Cooking Light (link now takes you to Eating Well website)… This is a relatively quick and easy meal. Each recipe makes 2 servings and believe me, the servings are generous. I pretty much followed the recipe, except I like to use grape tomatoes instead of regular tomatoes… If you have dinner for four make two packets then slide it into a pretty dish. Gorgeous, tasty and without the guilt… then you can indulge in dessert! I hope you enjoy this as much as we do! Catch you back here tomorrow!

Basil Shrimp with Feta and Orzo

Ingredients

  • 1 regular-size foil oven bag
  • Cooking spray
  • 1/2 cup uncooked orzo (rice-shaped pasta)
  • 2 teaspoons olive oil, divided 
  • 1 cup diced tomato  (I used grape tomatoes)
  • 3/4 cup sliced green onions
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 pound large shrimp, peeled and deveined
  • 1/4 cup chopped fresh basil

Preparation

  1. Preheat oven to 450°.
  2. Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.
  3. Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Yield: 2 Servings

Recipe via Cooking Light/Eating Well magazines.

Links updated 1/26/25

This is THE roasting pan to get for your Christmas bird!

On By Barbara StroudIn FOODLeave a comment

Cuisinart MCP117-16BR roasting pan/Image: Amazon.com

THIS is the pan to get. I can tell you from experience… We used it on Thanksgiving Day, greased the rack and the bird with olive oil, tossed a little salt and pepper and whipped it into a convection oven where it came out tan and crispy. I then used the pan to make the gravy… Let me just say… AWESOME! It’s beautiful, looks like a piece of art! We invested in a nice roasting pan because I didn’t want a repeat performance of the last holiday that we hosted… turkey made to perfection, using a cheap nonstick roasting pan with a nonstick rack. Turkey was perfect. Started to make gravy and I’m thinking to myself “What are all these black floating things”?? You guessed it… THE PAN! So I started over with the gravy, thanks to a call to my dad, Christmas was saved and the gravy was wonderful! So BEWARE if you have a nonstick roasting pan… no need for it, since when you make gravy it deglazes all the stuff on the bottom, so nothing sticks anyway!

(Note: I bought this roasting pan at Coastal Cupboard in Mount Pleasant, SC, but it’s readily available everywhere, as well as AMAZON, click HERE for link!)

Knowledge is power. Hee hee… Catch you back here tomorrow!

I would like to introduce… THE LOCAL PALATE MAGAZINE!

On By Barbara StroudIn FOODLeave a comment

Image: LocalPalateMag.com

My husband and I were in a few of the downtown Charleston, SC galleries a few weekends ago when I spotted this magazine. THE LOCAL PALATE. It. Is. Exquisite. To say the least, this magazine is high class, with gorgeous mouth watering photographs and fabulous stories. Perfect timing with this magazine, with Charleston number ONE on the Conde Nast Traveler Reader’s Choice Awards, and HUSK Restaurant named as The Best New Restaurant in America! I am so thrilled to see this magazine, and trust me, you will be as well! Here’s a little blip from their WEBSITE:

We are a culinary magazine that focuses on the food culture of Charleston. 

Charleston is a unique blend of culinary history, Southern hospitality, indigenous ingredients, and world class chefs. 

We are local and we love it here. Drop us an email to say hi and find out more: 
info@thelocalpalate.com

To that I say… YAY!! I urge you to visit their website, it’s as beautiful as the magazine.

Catch you back here tomorrow!

Bowens Island Seafood Restaurant Menu…

On By Barbara StroudIn FOOD10 Comments

New menu available since this post, click this orange link to see the April 2013 menu!  (photo below is the older menu):  BOWENS ISLAND RESTAURANT (NEW)

Menu from OCTOBER 2011 visit:

Bowens Island. Some of you have been there, many may have heard or read about it in magazines and newspapers. Great seafood! It’s not a fancy place, so don’t go expecting it to be… it’s VERY casual. Great seafood and a view that can’t be beat, bring a camera! In one of my PAST posts about Bowen’s Island I included a link to their menu. Not long after that they changed their menu and there was no longer a link… so here is a photo I took of the menu on 10/28/11 – obviously prices and menu items could change, but as of that date, this is the deal. The menu has been pretty much the same as long as I can remember. Their prices are so reasonable I don’t really pay much attention. Good food, good prices… check it out if you get a chance! It’s in Charleston, SC only five minutes from Folly Beach…

Please excuse the poor quality photo… the menu is well used and in plastic, so…. that’s as good as it gets!

Catch you back here tomorrow!

Charleston Chocolate Cake just got better!

On By Barbara StroudIn FOODLeave a comment

Carrot cake, red velvet cake and lemon cake!

Who doesn’t like cake? There is someone in Charleston, SC that makes THE BEST chocolate cake in all the land, her name is Christen Reese, owner of CHOCOLATE CAKE CHARLESTON. Fred and I went to a cake tasting a few weeks ago (yippee! I think that may be my calling!). The cake was DIVINE. The way everything was displayed was beautiful and I am thrilled to announce… there are more cake flavors that will be available and let me just say… each and every one of them is out of this world: a carrot cake so moist and delicious with just the perfect frosting, a red velvet cake that is as beautiful as it is tasty, and a lemon cake that is so light that it’s absolutely heavenly. I wish I would have turned this plate around and taken the shot from the top of the cake, pure beauty I’m telling you! Be sure to check out Christen’s website, get your cake order in early. Its nice that you can order a small 4″ two layer cake right on up to a 10″ three layer cake, as well as mini bites and medium cupcakes. Talk about flexible! We have our order in! For those of you who are out of town, shipping is available!!

Like I said, everything was so beautifully presented, in addition to the cake, there were little jars of local honey (Low Country Gold from Johns Island) that would make the sweetest gifts (for yourself as well). This picture doesn’t do it justice, I only had my phone with me… if you’re interested in this local Charleston, SC honey contact MORIAH WHITE, (M DESIGNS). (Email address: moriah_white@yahoo.com and phone is 843.637.4785). It would make a sweet hostess gift for sure! She also has her spiced pumpkin chutney available (fall harvest), so contact her while it’s still available…

M Designs – honey from Moriah White

Catch you back here tomorrow…

Eat for a better memory… the conclusion…

On By Barbara StroudIn FOOD, HEALTHLeave a comment

Image: Rd.com

I mentioned last week that I ran across a great article from Reader’s Digest magazine.EAT FOR A BETTER MEMORY – 7 WAYS TO GET SHARP. A great article from a great magazine. Today we’re going to finish off the list… From Reader’s Digest:

Make time for a good breakfast. A Toronto study found breakfast helped men and women, ages 61 to 79, score better on memory tests. And when kids eat a morning meal, their exam scores improve.

Toast to a sharper mind with Merlot. Or any beer or wine for that matter. A study of 746 adults found that those who drank one to six alcoholic beverages a week were 54 percent less likely than abstainers to develop dementia over six years. That’s no license to go crazy though… the same study determined 14 or more drinks weekly increased the risk of dementia by 22 percent. [Note: this is a tricky one, for every one study that says alcohol is good, two say that it is bad… ugh.]

Brew a cup of sage tea. Sage oil has been shown by some studies to boost acetylcholine levels in the brain, improving memory function. As a tea, it also aids digestion.

Have curry with dinner tonight. An Italian study found that curry may ward off memory loss and Alzheimer’s. The seasoning is thought to enhance an enzyme that protects the brain against oxidative damage.

A nice whole grain waffle, or some oatmeal with blueberries for breakfast. A glass of wine or beer (not to exceed one drink/day otherwise you up the chances… and if you aren’t already one who consumes alcohol based on other studies it’s probably best not to start just for this reason… keep your mind active), and brew a cup of nice sage tea… most of all USE IT… constantly try to figure out new things, drive different routes to routine places, meet new people, take an art class, write, volunteer, the possibilities are endless!

The previous foods were BLUEBERRIES, COFFEE (caffeinated, for those who can handle it) and FISH.

Catch you back here tomorrow!

A nice warm bowl of comfort food… Cooking Light’s highly rated BAKED POTATO SOUP

On By Barbara StroudIn FOOD, HEALTH, Recipe, Soup1 Comment
Beautiful bowl of potato soup topped with shredded sharp cheddar, crumbled bacon and green onions.
Cooking Light’s Baked Potato Soup

Sometimes I just want a nice hot bowl of comfort food. This is the ticket. It’s one of the best soup recipes from Cooking Light magazine. The taste is out of this world. It’s not terribly time consuming to make. The last time I made this soup I baked the potatoes while I had the oven on for a meal the day before, so it was quite fast to throw together. This is one of those recipes that makes your eyes roll back in your head, ha ha… too tasty! Trust me, you will love it. The only the I did differently is the I halved the amount of flour so it wouldn’t be quite so thick. I think the essential part of the soup is adding cheese (I used 2% Cracker Barrel Extra Sharp), crumbled CRISPY bacon and green onions (or chives). Let me know how you like it! Trust me, it’s a winner… Copied from MyRecipes.com which no longer has a recipe link… sigh.

Baked Potato Soup

Ingredients

  • 4 baking potatoes (about 2 1/2 pounds)
  • 1/4 cup all-purpose flour
  • 6 cups 2% reduced-fat milk
  • 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup reduced-fat sour cream
  • 3/4 cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled
  • Cracked black pepper (optional)

Preparation

  • Preheat oven to 400°.
  • Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Refrigerate if not using same day.
  • Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
  • Stir in sour cream and 1/2 cup green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with cheese, green onions, and crispy bacon. Garnish with cracked pepper, if desired.

This is a delight and makes quite a bit. Oh, do I miss the Cooking Light magazine…

Enjoy!

Catch you back here next time!

Paula Deen’s Healthier Macaroni and Cheese recipe…

On By Barbara StroudIn FOOD, Recipe1 Comment

Image: DoctorOz.com

Healthier Mac and Cheese recipe… hmmm. I know right now you’re thinking well how good can THAT be? Low fat cheese, yuck. Well, actually I’ve been making mac and cheese for years with Cracker Barrel 2% Extra Sharp cheese and it has FLA-VOR! I don’t quite have it down pat when it comes to making a rue and adding the cheese, it curdles, from what I’ve read I need to use a combination of different cheeses to prevent that from happening, and that’s exactly what she does. So give it a whirl! Thanks to the Doctor Oz Newsletter that sent this out and of course, thanks to Paula for another fabulous recipe!

Paula Deen’s Healthier Mac and Cheese

Dr. Oz challenged celebrity chef Paula Deen to transform her favorite dishes by cutting the calories and fat in half. By using low-fat cheese and milk, Paula Deen’s Healthier Mac and Cheese keeps all the cheesy flavor of the original recipe without destroying your diet.

 | Print |

Ingredients

Makes 4-6 servings

2 cups whole wheat or regular elbow macaroni (8 oz)

2 cups shredded reduced-fat cheddar cheese (8 oz)

1/2 cup low-fat evaporated milk

2 large eggs, lightly beaten

1/4 cup reduced fat sour cream

1 tbsp Dijon mustard

1/2 tsp salt

1/4 tsp cayenne pepper

1/3 cup grated parmesan cheese

Directions

Preheat the oven to 350°F. Coat a 13×9-inch baking dish with cooking spray.

In a large pot of boiling, salted water, cook the macaroni according to the package directions. Drain well and transfer the pasta to a large bowl. Add the cheddar and stir until the pasta is coated and the cheese has melted.

In a medium bowl, whisk together the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper. Add the milk-egg mixture to the macaroni and cheese and stir well to combine. Scrape the mixture into the prepared baking dish and sprinkle the parmesan evenly over the top. Bake until golden brown and crispy around the edges, 35 to 40 minutes.

From PAULA DEEN’S SOUTHERN COOKING BIBLE by Paula Deen with Melissa Clark. Copyright © 2011 by Paula Deen.

Reprinted by permission of Simon & Schuster, Inc, NY.

Catch you back here tomorrow!